Dining and Cooking
Third time's a charm?
In Steak

Third time’s a charm?

My third steak in the cast iron, I think I'm getting the hang of it!

290g striploin, cast iron searing. I removed the fat cap before slicing because it was huge.

by halawani98

10 Comments

  2. InSearchOfTyrael

    The grey ring is a bit too big I think, but looks great either way

  3. Amanda_B_Rekkonwith

    This is about my preferred level of done too, sometimes I’ll go slightly more rare, great steak all around!

  4. Excellent_Tell5647

    needs more crust are you dry brining it overnight before cooking?

  8. Dangermiller25

    Looks good but need video of knife cutting to determine sharpness.

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